Greek Fish Papillote: Easy & Healthy
A simple and healthy weeknight meal featuring flaky white fish baked in parchment with fresh Greek ingredients like tomatoes, olives, and feta cheese. This cooking method locks in moisture and flavor for a delightful Mediterranean experience.
Ingredients
- 4 fillets white fish (like cod or tilapia) 6 oz each
- 1 pint cherry tomatoes halved
- 0.5 cup Kalamata olives pitted and halved
- 0.5 small red onion thinly sliced
- 0.5 cup crumbled feta cheese
- 1 lemon thinly sliced
- 2 tbsp fresh dill chopped
- 1 tbsp fresh oregano chopped (or 1 tsp dried)
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Cut four large pieces of parchment paper, approximately 15x15 inches each.
- Place one fish fillet in the center of each parchment paper square.
- Evenly distribute the halved cherry tomatoes, Kalamata olives, thinly sliced red onion, and crumbled feta cheese around and over each fish fillet.
- Top each fillet with a few thin slices of lemon and sprinkle with fresh chopped dill and oregano.
- Drizzle one tablespoon of olive oil over each fish packet and season with salt and freshly ground black pepper to taste.
- Fold the parchment paper over the fish and vegetables, then crimp the edges tightly to create a sealed half-moon-shaped packet.
- Carefully place the sealed parchment packets onto a baking sheet.
- Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully open the hot packets (watch out for steam!) and serve directly from the parchment paper.
Notes
Feel free to experiment with different white fish like cod, snapper, or halibut. For added zest, a sprinkle of fresh lemon juice after opening the packets is delightful. Serve directly from the parchment with a side of quinoa, rice, or a crisp green salad.